+
3 (14)

Desserts

Ambrosia macaroons

Ambrosia macaroons
Ricardo DeAratanha / Los Angeles Times

Many hands help make holiday cookies. That's true when you're gathered with family and friends and vats of colored icing. It's true when you're running a contest for cookie recipes, when it takes thousands of readers, dozens of cooking school ... Read more

Total time: 1 hour, 45 minutes, plus cooling and chilling times | Makes about 4 1/2 dozen macaroons
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • 2 teaspoons finely grated orange peel
  • 3 eggs
  • 24 ounces sweetened, flaked coconut (about 6 cups firmly packed)
  • 6 ounces bittersweet chocolate, melted

Step 1Heat the oven to 325 degrees and position a rack in the center of the oven. Line 3 large, rimmed baking sheets with parchment.

Step 2In the bowl of a stand mixer using a paddle attachment, or in a large bowl using a hand mixer, beat the butter until smooth. Add the sugar and salt and beat until well-blended. Beat in the grated orange peel, then the eggs, one at a time. Gently fold in the coconut.

Step 3Drop the batter by the tablespoonful onto the prepared baking sheets, spacing each macaroon 1 1/2 inches apart. Bake until golden on the bottom and browned in spots, 25 to 30 minutes. Cool completely on the sheets.

Step 4Using a fork, drizzle the melted chocolate over the cooled macaroons. Chill, still on the sheets, until the chocolate is firm, about 30 minutes.

Note: Adapted from a recipe by Tene Harris.

HAVE YOU TRIED


Huitlacoche quesadillas
Huitlacoche quesadillas

Basic wild rice
Basic wild rice

Veal scallopini
Veal scallopini

Seared scallops with ponzu, ginger and chives
Seared scallops with ponzu, ginger and chives

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Gracias Madre’s Key lime pie
Lemon chiffon pie
Raspberry tart with hazelnut crust and lemon verbena ice cream
White Christmas Chiffon Cake